INGREDIENTS:Grilled Potatoes:
2 Russet Idaho® Potatoes, peeled and sliced into 12 inch-thick slices, then punched out with a round cookie cutter
3 small purple Idaho® Potatoes, peeled and sliced into 12 pieces, about ½-inch thick and then punched out with an oval cookie cutter
8 tiny red Idaho® Potatoes, left whole
Dressing for Potatoes:
¼ cup extra virgin olive oil
1/8 cup red wine vinegar to taste
2 Tbsp. capers
1 Tbsp. fresh thyme (picked)
4 cloves garlic, crushed
to taste, salt and cracked black pepper
for garnish, 8 oz. demi-sec goat cheese
as needed for garnish, basil oil for garnish, 4 basil sprigs
Yellow Tomato Vinaigrette:
2 vine ripe yellow tomatoes
4 Tbsp. extra virgin olive oil
3 Tbsp. red wine vinegar
1 clove fresh garlic to taste, salt
8 miniature red pear tomatoes, cut in half
8 miniature yellow grape tomatoes, cut in half
½ pint mixed red and yellow currant tomatoes
4 Tbsp. basil chiffonade DIRECTIONS:Cook each kind of potato separately in salted water until tender, yet not falling apart. Drain and cool on parchment paper. Toss in olive oil and grill until warmed throughout. Dress.
For Dressing for Potatoes:
Mix all ingredients together and allow to steep for about ½ hour before adding the grilled potatoes. Arrange grilled, dressed potatoes in the center of your plate and surround with the yellow tomato vinaigrette. Top each salad with 2 oz. of warmed demi-sec (semi-dried) goat cheese. Drizzle with basil oil and top with a basil sprig.
For Yellow Tomato Vinaigrette:
Blend the yellow vine ripe tomatoes in a blender with the extra virgin olive oil, vinegar, garlic and salt. Blend until smooth and strain through a fine sieve. Place all the miniature tomatoes in a bowl. Sprinkle with salt and basil, cover with the yellow tomato vinaigrette and gently mix. Adjust seasoning with more vinegar, salt and oil if needed. Spoon the vinaigrette around the warmed grilled potatoes. SERVINGS:4 servings From:Chef Tracy O’Grady, Kinkead’s, Washington, D.C. PHOTO CREDIT:Photo Credit: IDAHO POTATO COMMISSION